4,114 vegetarian recipes

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Vegan Greek spanakopita rolls from the Peloponnese, with spinach, leeks, scallions, parsley, and nutmeg wrapped in crisp phyllo. No cheese, no eggs, no butter.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Spinach and cheddar omelet folded around fresh spinach, sharp cheese, and a spoonful of red pepper relish. A fast, protein-packed vegetarian breakfast with a gentle cayenne kick.

Vegetarian cheese lasagna with cottage cheese, mozzarella, Parmesan, and a vegetable tomato sauce made with whole wheat noodles. A lighter, diabetic-friendly take on classic lasagna.